The sterilization process requires heating dairy products to a specific temperature and maintaining it for an appropriate time to avoid over-sterilization or insufficient sterilization. For example, in-bottle sterilization at 110°C for 30 minutes kills all lactase enzymes, but not all bacterial lipases and proteases. This process results in the Maillard reaction, browning, and vitamin loss.
High temperature sterilization usually involves sterilizing packaging to prevent recontamination. Proper packaging materials and sealing techniques are critical to maintaining product safety and quality.
The sterilization process involves heating milk to a specific temperature and holding it there for a certain period of time. The goal is to eliminate harmful microorganisms (bacteria, yeast and mold) while maintaining the desired product quality. The exact temperature and time depend on the specific process used (e.g. direct steam injection, indirect heating or heat exchanger). Typically, retort treatments use temperatures above 121°C.
Bubbles can occur during the filling process, where air is trapped during the filling process causing undesirable air bubbles in the final product. Maintaining proper filling temperatures helps reduce foaming. In contrast, "delamination" is separation caused by temperature fluctuations during processing. Proper temperature control or through the 360° rotation function of the sterilizer can prevent this problem.
Condensed milk is usually packaged in metal cans, which effectively blocks water, oil and air. Sealed cans protect products from contamination and preserve their shelf life.
After canning, the condensed milk undergoes a high-temperature and high-pressure sterilization process, which further ensures the inactivation of any remaining bacteria and extends the stability of the product.
During the high-temperature treatment that brings flavored milk to a commercially sterile state, a series of significant chemical changes occur. These changes will have a significant impact on the milk's identifiable characteristics, such as color and mouthfeel.
It is of great significance to maintain the taste and quality of sweet milk. During high-temperature processing, conditions should be carefully controlled to avoid adverse effects on the flavor properties of sweet milk. Therefore, it is crucial to ensure a balance of thermal stability while maintaining the unique taste of sweet milk.
The composition of flavored milk affects its heat resistance. Viscosity (thickness) affects heat transfer and uniformity during heating. Uniform product texture ensures thorough heat treatment.
Correct pH and salt balance can prevent processing problems and sedimentation during storage.
After treatment in a sterilization retort, harmful microorganisms including spores can be effectively removed. During the sterilization process, the heat resistance of the spores plays an important role in determining the sterilization effect. Regular microbial monitoring helps ensure the quality and safety of raw milk used for retort processing.
High-temperature sterilization retorts offer energy-saving advantages and precise temperature and pressure control for effective sterilization. This ensures product quality, meets commercial sterility standards, and provides safer food choices for consumers.
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